easy recipe

These roasted sweet potato wedges with chermoula are a winner! You should know that I have a slight chermoula obsession. Chermoula, in case you are not familiar with it, is like a Moroccan chimichurri. There is something about that combination of parsley and cilantro together with saffron, paprika, garlic and lemon that just gets me every time. read more

Roast chipotle-lime side of salmon with stone fruit salsa. Where do I even begin!? The first thing you should know is that historically, I haven’t particularly cared for stone fruit. Maybe not the best way to lead in but it’s true. My least favorite category of fruit for sure. I know that I am supposed to like it. How can you be from Louisiana and not like peach cobbler, for example? It was practically the eleventh commandment where I grew up. Thou shalt enjoy gumbo, jambalaya, po-boys and peach cobbler. I love the first three but the fourth – mmm, not so much.

But while you might not be able to sell me on peach cobbler, I am coming around on stone fruit. This salmon dish is crazy good. And the salsa? Oh-my-freaking-seasonal-goodness-you-need-to-make-this-right-now. read more

This heirloom tomato frittata is a no brainer for an easy summer brunch. Yes, please. Sign me up. Bust this out the next time you are entertaining friends. Oohs and ahhs to follow. Healthy, hearty, delicious. read more

These pickled jalapeño peppers are absolutely addictive and they are so easy to make. They are so much better than what you buy in the store – free of refined sugar and preservatives. I have big plans for the batch I just made and you can expect a really great recipe for them coming up within the next week or so. It has something to do with brunch and that’s all I am going to say. read more

This market vegetable salad with vegan ranch dressing is going to be in heavy rotation this summer! It’s like a vegan farmer’s market version of a Cobb, where you have a little of this and a little of that, and you can tell with just a glance what is in the salad. If you want to swap out an ingredient or two, don’t let me stop you. Feel free to be inspired by what’s fresh at your local farmer’s market.

This dressing, by the way, is off the charts. So tangy and creamy – full of herby deliciousness – the perfect accompaniment for all of those veggies. read more

These raw vegan raspberry cheesecake bars are EVERYTHING. I don’t care if you are a vegan, a raw vegan or a hell-no-I’m-not-a-vegan. If you don’t make these, you are suffering! Memorial Day is just around the corner and this is an easy, no-cook dessert that is gluten free and refined sugar free. And the taste! Creamy and decadent, sweet but not too sweet, full of fresh raspberry flavor. There is nothing in these that is all that bad for you. Okay, I wouldn’t take a bath in maple syrup just like I wouldn’t eat a tub of cashews but as long as you exercise some self-control and don’t eat the whole tray, you’re fine. read more

Pico de gallo is one of those things I just can’t live without. And with Cinco de Mayo coming up, I thought it was the perfect time to share one of my favorite basics. It’s amazing how a handful of simple ingredients combine to form something so delicious. I love it so much I could eat it with a spoon. (Ok, I do eat it with a spoon as long as no one’s watching!) read more

These gluten-free, paleo turkey meatballs are the bomb! They’re light and savory and melt-in-your-mouth delicious. Who needs another meatball recipe, you ask? You do. These are free of glutinous fillers and made with fresh, not canned, tomatoes.read more